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Grilled Chicken Salad with Cabbage and Raspberry Balsamic Dressing

by Veronica Brandy – Updated Jul 1, 2020
Meal planner
Grilled Chicken Salad with Cabbage and Raspberry Balsamic Dressing
Grilled Chicken Salad with Cabbage and Raspberry Balsamic Dressing - #chicken #salad #Recipe- This grilled chicken salad keeps you both refreshed and satisfied throughout hot summer days.

Grilled Chicken Salad with Cabbage and Raspberry Balsamic Dressing – Who says summer ultimately says salads and grilling; and this grilled chicken salad brings them all together! Here spicy grilled chicken is marinated with honey, ginger, sriracha and combined with carrot, cabbage, croutons and a tangy raspberry dressing. This easy chicken salad is an amazing formula to keep you both refreshed and satisfied throughout hot summer days. Enjoy!

best-Grilled - Chicken SaladPhoto credit: ©

Ingredients list for the Grilled Chicken Cabbage Salad




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Grilled Ginger-Chicken Chopped SaladPhoto credit: ©

best-Grilled -Chicken Chopped SaladPhoto credit: ©

Strawberry -balsamic DressingPhoto credit: ©

Grilled Ginger-Chicken -recipePhoto credit: ©

spicy-Grilled-Chicken-SaladPhoto credit: ©

best-Chicken Salad recipePhoto credit: ©


1. To make the grilled chicken salad: In a mixing bowl, whisk together soy sauce, ginger, olive oil, lime juice, Worcestershire sauce, sesame oil, Sriracha, minced garlic and honey. Add chicken breasts to a large resealable bag and add 3 to 4 tablespoons of the marinade mixture, reserving the remaining (see the tips below). Seal the bag and rub the marinade over chicken, then transfer chicken to your refrigerator and let rest at least 30 minutes, or up to 1 day.

2. For the dressing: Add balsamic vinegar, olive oil, raspberries to a blender and pulse to emulsify the vinaigrette. Add 1/4 cup chopped green onions and whisk to combine. Set aside in the refrigerator.

3. When ready to cook: Heat a grill or grill pan over the stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place the marinated chicken breasts on the grill and cook, about 4 minutes per side, or until chicken has cooked through. Transfer grilled chicken breasts to a cutting board and allow to rest for 10 minutes. Then, slice chicken breasts crosswise into 1/4-inch strips.

4. In a large bowl toss together cabbage, chicken, carrots, spring onions, bell pepper, croutons, and cilantro with enough raspberry dressing to coat the salad. Add the grilled chicken strips, drizzle the grilled chicken salad with additional raspberry vinaigrette and sprinkle with poppy seeds. Enjoy!

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Tips for the grilled chicken salad

  • The chicken is flavorful but not very spicy without a good drizzle of the marinade glaze. Reduce the remaining of the marinade in a saucepan. You can then customize the heat of the chicken by adding more or less glaze at the end of grilling.
  • You can slice chicken breasts horizontally so they cook faster. You can also use chicken tenders for this grilled chicken salad recipe; in this case, there’s no need to slice chicken before cooking.
  • To keep the avocado from turning brown, brush the avocado in either lemon juice or lime juice. It will act as an antioxidant and keep the avocado from turning brown too quickly.
  • This grilled chicken salad is perfect for summer, picnics or potlucks. You can prepare the dressing up and veggies up to a day in advance, leaving the chicken until you are ready to serve to keep the salad as fresh as possible.

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Grilled-Lime Chicken-SaladPhoto credit: ©

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